Author Archive for: ‘Meriwether Godsey » Blog’

Cucumber, Blueberry, Arugula Salad

Slider_May15

Serves 6

¼ t sea salt

¼ t lemon zest

½ t lemon juice

2 T white balsamic vinegar

¼ c olive oil

1  english cucumber, peeled, cut lengthwise, seeded, sliced

1 c blueberries, rinsed

3 c arugula, coarsely chopped

½ c fresh mint, chopped

½ c feta cheese crumbles

Dressing

1. Mix salt, lemon zest, juice & vinegar; whisk in olive oil

2. Toss cucumber & blueberries together

3. Add arugula, mint, feta & dressing; toss gently

Asparagus & Mushroom Tarts

Slider_April15

Serves 8

2        sheets frozen puff pastry, thaw

¼ c    unsalted butter

12 oz shiitake mushrooms, stemmed, cut strips

1 t    sea salt, divided

½ t     ground black pepper, divided

1 Ib    slender asparagus spears, trimmed, cut 1” diagonal pieces

1½ t  chopped fresh thyme

1½ t  finely grated lemon peel

½ c    crème fraîche or greek yogurt

½ c    grated Gruyére cheese (packed)

 

1. Preheat oven to 400°F

2. Roll pastry sheets to 10” square, cut each into 4 squares

3. With knife, score ½” border around inside edge each square

4. Arrange squares on baking sheets

5. Sauté mushrooms, ¼ t ea s&p 4-5 mins, cool

6. Mix mushrooms, asparagus, thyme, lemon peel, ¾ t salt & ¼ t pepper, crème fraîche & cheese

7. Mound filling atop pastry squares, leaving ½” border

8. Bake tarts 8-10 mins, rotate sheets. Bake 6-8 mins more until puffed & golden

9. Transfer to plates: garnish with thyme

Asparagus & Mushroom Tarts

Slider_April15

Serves 8

2        sheets frozen puff pastry, thaw

¼ c    unsalted butter

12 oz shiitake mushrooms, stemmed, cut strips

1 t    sea salt, divided

½ t     ground black pepper, divided

1 Ib    slender asparagus spears, trimmed, cut 1” diagonal pieces

1½ t  chopped fresh thyme

1½ t  finely grated lemon peel

½ c    crème fraîche or greek yogurt

½ c    grated Gruyére cheese (packed)

 

1. Preheat oven to 400°F

2. Roll pastry sheets to 10” square, cut each into 4 squares

3. With knife, score ½” border around inside edge each square

4. Arrange squares on baking sheets

5. Sauté mushrooms, ¼ t ea s&p 4-5 mins, cool

6. Mix mushrooms, asparagus, thyme, lemon peel, ¾ t salt & ¼ t pepper, crème fraîche & cheese

7. Mound filling atop pastry squares, leaving ½” border

8. Bake tarts 8-10 mins, rotate sheets. Bake 6-8 mins more until puffed & golden

9. Transfer to plates: garnish with thyme

Kale Butternut Chopped Salad

Slider_February15

Serves 8

1     butternut squash, peel, cut ó”

2 T  olive oil

Salt & pepper

10 c tuscan kale, chopped

½ c  dried cranberries, coarsely chopped

½ c  pumpkin seeds, toasted

½ c  feta cheese, small crumbles

¾ c  vinaigrette (balsamic or champagne)

 

1. Preheat oven to 400°F

2. Toss squash, olive oil, s&p. Roast for 20 mins, cool

3. Mix kale with 2 T vinaigrette, marinate for 20 mins

4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette

Adult Pimento Cheese & Bacon Flatbread

Slider_January15

Serves 2-4

1 lg clove garlic, crushed

¼ c diced pimentos

2 c Sharp white cheddar, coarsely grated

1 c Sharp yellow cheddar, coarsely grated

⅓ c Greek yogurt

sea salt, black pepper, and cayenne pepper

2 ”Flatout” 6 x 11 flatbreads

4 slices Applewood smoked bacon, crispy pieces

1 c Baby spinach (optional)

 

Adult Pimento Cheese:

1. Combine garlic, pimentos (with liquid) & cheeses

2. Stir in yogurt, salt & peppers, to taste

 

Flatbread Assembly:

1. Preheat broiler

2. Spread 1 c+ pimento cheese, top with crispy bacon pieces

3. Broil 2-3 minutes, until melted & golden

4. Enjoy with or without fresh spinach topping

 

Note: use high quality cheddar cheeses

Pumpkin Sage Soup

December14_Slider

Serves 4

2 T butter

1     med onion, diced

2     carrots, peeled and diced

1     apple, peeled and diced

1 T fresh sage leaves, chopped

2 c pumpkin, canned or fresh, puréed

3 c vegetable stock

½ c evaporated milk

pepita seeds

Stockpot Over Medium Heat

  1. Melt butter; sauté onion, carrot, apple & sage 8-10 min
  2. Purée above mixture with pumpkin in processor or blender
  3. Return purée to stockpot, add stock & simmer 15 min
  4. Add milk and simmer 5 min
  5. s&p to taste
  6. Garnish with pepita seeds &fresh sage

Tuscan Garbanzo Bean & Kale Stew

November14_Slider

Serves 16

¼ c            olive oil

½ c ea       celery, carrots & onion, finely diced

6 lb           fresh mushrooms, quartered

4 t             fresh garlic, minced

3               15.5 oz cans garbanzo beans, drained & rinsed

28 oz        canned diced tomatoes, with juice

1 t ea        crushed red pepper, dried thyme leaves, ground coriander

3               bay leaves

24 oz       tomato sauce

3 ½ c        water

1 lb          kale, stemmed, cut in ½” strips

                shredded parmesan

s&p

 

In Medium Stock Pot

1. Heat olive oil on medium

2. Add celery, carrots, onion & mushrooms; cook, stirring 6 min. Add garlic, cook 1 min

3. Stir in garbanzo beans, diced tomatoes & spices. Cook 2 min

4. Add tomato sauce & water. Simmer 20 min

5. Add kale, simmer another 10 min

6. Remove bay leaves

7. Sprinkle each serving with parmesan

*Can sub swiss chard for kale

Butternut Squash Lasagna

October14_slider

Serves 12

2 lb        butternut squash, peeled, seeded, 1” cubes

1 T         olive oil

¼c          water

1t. ea     s&p

1c           part skim ricotta

¼c          butter

¼c          flour

3½ c      skim milk

1pinch  nutmeg

4t          fresh thyme & sage, finely chopped

9oz       lasagna sheets, no boil

2c         part skim mozzarella

½c        grated parmesan

1. Cook squash, oil, water, s&p in microwave covered, 10-15 min

2. Purée squash in processor or blender. Remove & mix with ricotta. Set aside

 

Herb Sauce

1. Melt butter, add flour, cook 1 min

2. Whisk in milk, bring to boil, reduce

& simmer 5 min until thick

3. Stir in seasonings

 

Assemble in well sprayed 11×14 casserole

1. ⅓ sauce, ⅓ sheets, ⅓ squash pureé, ⅓ c mozzarella

2. Repeat 2 more layers

3. Cover with foil, bake on 375°F @ 40 min

4. Remove foil, top with remaining mozzarella & parmesan

5. Bake for 15 more min

Roasted Brussel Sprouts & Apple Salad

September14_Slider
Serves 6

1 T        olive oil

1lb        brussels sprouts, halved

1           apple, diced

1med    yellow onion, diced

2T         seasoned rice wine vinegar

2T         pure maple syrup

1/8t     crushed red pepper flakes

½ c       hazelnuts, finely chopped, toasted

4c        baby spinach

½ c       crumbled blue cheese

  1. Heat oven to 400°F
  2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat
  3. Roast 20 min, until tender
  4. Whisk together vinegar, syrup, red pepper flakes
  5. Toss brussels sprouts mixture with  dressing
  6. Layer spinach, brussels sprouts mixture, hazelnuts & blue cheese
  7. Drizzle with remaining dressing

Summer Tomato Pie

August14_Slider

Serves 6-8

4 lg     ripe tomatoes, sliced 1/2″ thick

sea salt

9”       pie crust, chilled

1/2c   onions, finely diced

1/2c   mixed fresh herbs, minced

(basil, tarragon, oregano, parsley)

1c       lite mayonnaise

1c       grated cheddar

 

 

1. Preheat oven to 350°F

2. Put tomatoes on rack, salt well

3. Drain 10-15 min, pat dry

4. Place ½ tomatoes in pie crust

5. Top with onions & 2 T herbs

6. Layer rest of tomatoes, season with s&p

7. Combine mayo, cheese & rest of herbs

8. Spread mixture on top of pie

9. Bake for 25 min until golden brown

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